1 c chicken broth
4 c 2% milk (divided)
1 1/2 c shredded sharp cheddar cheese
1 1/2 c velveta cheese (cubbed)
1/4 c all purpose flour
2 c veggies (use your favorites, I like to use carrots, onions, broccoli, and celery)
salt and pepper
1 tbs olive oil
In a large pan, saute veggies in olive oil until veggies are tender.
Whisk together 1 c milk and flour in a small bowl. Add to veggies and toss briefly.
Transfer veggie mixture into large pot. Add remaining milk and chicken broth. Stir occasionally on medium heat until mixture is thick.
Slowly add cheeses. Stir until melted.
Variation: Cheesey Veggie n Beer Soup:
Prepare as above, but substitute 1 c beer (preferably a dark beer) for 1 c milk.
To Freeze:
Portion into containers. Cool to room temp. Freeze. Will hold for 4 months.
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